Chinese Chickpea Salad


Chinese Chickpea Salad

One of my favorite salads to prepare. A vegan, gluten free, refined sugar free, oil free recipe. Great for meal prep and perfect anytime! Fresh tasting, great crunch, the best flavor and so satisfying!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6


  • 1 tbsp sesame oil
  • 3 cups cooked chickpeas or two 15-ounce cans, rinsed and drained
  • 3 tbsp gluten-free tamari use coconut aminos to be soy-free
  • 4 cups shredded napa cabbage about 1 small head
  • 1 cup shredded red cabbage
  • 1 cup grated carrots 3 or 4 large carrots
  • 1 cup toasted sliced almonds
  • ½ cup sliced green onions green and white parts
  • One 10-ounce can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained
  • One 8-ounce can sliced water chestnuts, rinsed, drained, and cut in half
  • Crispy rice crackers, crumbled

Miso Ginger Dressing

  • ½ cup rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup
  • 1 tbsp white soy miso or chickpea miso
  • 2 tsp freshly grated ginger


  • Heat the sesame oil in a large shallow saucepan over medium heat. Add the chickpeas and cook for a couple of minutes. Add the tamari and cook, stirring occasionally, until the liquid has been absorbed. Set aside to cool for about 5 minutes.
  • To make the dressing : Stir together all the ingredients in a cup or small bowl.
  • Combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts in a large bowl. Add the chickpeas and dressing and toss until fully combined. Serve immediately, topped with crumbled rice crackers.


  • You can prepare this ahead of time by preparing the chickpeas, the salad(without the almonds), and the dressing and storing them separately. Combine the three elements, plus the almonds, just before serving.
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